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Pecan Pie Cupcakes

Pecan Pie Cupcakes

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Indulge in the delightful taste of Pecan Pie Cupcakes, a charming twist on the classic pecan pie that brings autumn flavors straight to your dessert table. These moist and flavorful cupcakes are topped with creamy frosting and adorned with mini maple leaf cookies, making them perfect for any occasion—from cozy gatherings to festive celebrations. With a rich pecan filling nestled within a spiced cake base, each bite is a delicious blend of sweetness and nutty goodness that will impress your guests. Plus, this easy-to-follow recipe allows you to whip up these treats without a hassle!

Ingredients

Scale
  • 1 box spice cake mix
  • 3 eggs
  • 1/2 cup unsalted sweet cream butter (softened)
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup light corn syrup
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1 cup unsalted sweet cream butter (softened)
  • 2 1/2 cups powdered sugar
  • 1 tablespoon ground cinnamon
  • 35 tablespoons heavy whipping cream
  • 1 premade pie crust (unrolled)
  • 1/4 cup unsalted sweet cream butter (melted)
  • 1/2 cup sugar
  • 3 tablespoons ground cinnamon
  • Mini maple leaf cookies

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the spice cake mix, eggs, softened butter, and whole milk using an electric mixer until smooth.
  3. In another bowl, whisk together the sugars, corn syrup, melted butter, salt, beaten eggs, pecans, and vanilla extract until well mixed.
  4. Pour half of the batter into each cupcake liner and top with pecan filling.
  5. Bake for 20-25 minutes until golden brown; check doneness with a toothpick.
  6. Allow cupcakes to cool completely before frosting with a mixture of butter, powdered sugar, vanilla extract, ground cinnamon, and heavy cream.
  7. Decorate with melted butter-sugar-cinnamon mixture brushed over unrolled pie crust shapes and mini maple leaf cookies.

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